Weeknight Rescue // April 2018 // Week 33

Welcome to our 33rd week of Weeknight Rescue (how did that happen?). I’ve got three dinner recipes in store along with a healthy dip to get more veggies into everyone and a lunch idea to break up the school lunch doldrums. Find the shopping list at the bottom of the page.

Boxed chicken tenders are an easy fix in a pinch, but nothing beats homemade. These are done with panko breadcrumbs and Parmesan. I like to serve them with a generous arugula salad tossed with cherry tomatoes (I know, not in season yet, but I can’t wait until summer). Toss with equal parts balsamic vinegar and lemon juice, olive oil, a pinch of salt and a bit of Parmesan if you have extra.

CHILI-TOPPED SWEET POTATOESThe mild heat of this black bean chili is a tasty match served over tender roasted sweet potatoes. Break up the work of this dish by making the chili ahead of time. When you’re ready to serve, roast up a batch of sweet potatoes and you’re good to go. If you have it, add a spoonful of sour cream on top.

One of the easiest (and first) recipes on the blog and it still remains a personal favorite that I make whenever I have a pizza craving. Any vegetable side will do here, but I’m partial to this Brussels Sprouts Salad, which makes an excellent leftover if you don’t manage to eat it all.

If you make the Chili-Topped Sweet Potatoes, roast an extra one to blend into a creamy dip that relies on prepared hummus for the recipe. It’s great as an afternoon snack or packed into lunches along with crunchy vegetables for dipping.

By April, packing lunches can start to feel like a slog. Mix up your sandwich routine by making these bagel kabobs instead. You can do any combination that suits you, but several ideas are included in the recipe (and on the shopping list below).

SHOPPING LIST // WEEK 33

Parmesan Panko Chicken Tenders

1 ½ pounds chicken breast tenders (about 12 tenders)

1/8 teaspoon garlic powder

2 large eggs

1 cup panko, preferably whole wheat

1/3 cup finely grated Parmesan cheese

2 tablespoons canola oil

Lemon wedges (optional garnish)

Chili-Topped Sweet Potatoes

8 ounces dried black beans (1 generous cup)

1 tablespoon extra-virgin olive oil

1 large yellow onion

3 cloves garlic

1 pound ground turkey

1 tablespoon ground chili powder

½ teaspoon ground cumin

½ teaspoon smoked paprika

One 26-ounce box or one 28-ounce can chopped tomatoes

¼ cup finely chopped fresh cilantro

Lime wedges for garnish

Up to 6 small to medium sweet potatoes (figure 1 sweet potato per person)

Prosciutto Arugula Lavash Pizza

One 14.5-ounce can diced, unsalted tomatoes, drained

1 tablespoon tomato paste

1/2 teaspoon fennel seeds

1 teaspoon dried oregano

Three 8×10-inch pieces whole wheat lavash bread

1 cup grated sharp Cheddar cheese

1/3 cup grated Parmesan cheese

1 1/3 cups arugula

3 thin slices prosciutto

Short Cut Sweet Potato Hummus

1 small sweet potato

1 cup hummus

1/2 lemon

1 teaspoon sriracha

Lunch Box Bagel Kabobs

Each kabob makes 2 kabobs, 1 to 2 servings depending on appetite. You will need wooden skewers for assembly.